Roger

Wine Making Talk

Help Support Wine Making Talk:

2178roger

Junior
Joined
Oct 27, 2016
Messages
4
Reaction score
0
Hi,
I would like to know how to bring down acidity in my Marquette and Petite Pearl wine.
Thanks
Roger
 

Julie

Super Moderator
Super Moderator
Moderator
Joined
Dec 4, 2009
Messages
12,054
Reaction score
1,768
You can buy acid, I would add tartaric
 

Johnd

Senior Member
WMT Supporter
Joined
Jun 10, 2015
Messages
6,817
Reaction score
6,986
Location
South Louisiana
Hi,
I would like to know how to bring down acidity in my Marquette and Petite Pearl wine.
Thanks
Roger
When you say "bring down acidity", do you mean lowering the pH (increasing the acid) or lowering the amount of acid (raising the pH)?

If you intend to lower the pH, as Julie recommended, use tartaric acid. If you intend to raise the pH, potassium bicarbonate or calcium bicarbonate are two additives that can accomplish that, as well as cold stabilization, depending upon your starting pH.
 

michvin

Junior
Joined
Nov 14, 2016
Messages
5
Reaction score
2
Roger, I've been working with homegrown Marquette grapes for 5 years. I finally hit on a good strategy this year. I added the equivalent of 1g of pot bicarb per liter of finished wine to my must. This took the TA from 12 to 10 and the pH from 3.1 to 3.4. I then fermented with 71b yeast. It is now thru MLF and the pH is 3.52 and the TA is 6.9. It's ready to go into the barrel and tasting great. If you're already through MLF, add pot bicarb depending on where your pH and TA is before also doing a cold stab. Go slowly with the pot bicarb additions, as the pH can jump in a hurry. I start with half as much as calcs call for. And taste as you go. Too much pb will provide off flavors.
 
Last edited:

grapeman

Administrator
WMT Lifetime Supporter
Joined
Nov 12, 2005
Messages
15,188
Reaction score
1,198
One of the best ways is to let them ripen as much as possible to lower it naturally. I agree with michvin, go slowly with the bicarb as it can negatively affect flavor.
 

TonyR

Junior Member
Joined
Sep 19, 2014
Messages
406
Reaction score
151
What about cold stabilization. I put my carboys of Petite Pearl outside in my shed during the winter.
 
Top